We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!

a plate of slow cooker beef stroganoff

I grew up eating my Grandma Dorothy’s classic beef stroganoff, so this homey dish has a special place in my heart. She often made it for my sisters and me when we went over to visit her after church, so cooking and eating this dish reminds me of her in a special way.

If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles. It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

How Do I Make Beef Stroganoff?

This is an easy beef stroganoff recipe, especially since the slow cooker does the cooking. Here’s everything you need to know to make creamy, tender traditional beef stroganoff, crockpot-style!

What is the Best Cut of Meat for Beef Stroganoff?

There are a few ways to make Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

My grandma always used sliced beef in her stroganoff, so that’s what you’ll find here, but if you prefer to make slow cooker ground beef stroganoff, I have a few suggestions for you in the recipe notes.

If you are looking for a stove top stroganoff recipe (or are just in a hurry and don’t have time to wait on the slow cooker), you can check out this 30-minute Chicken Stroganoff. The same recipe also works well with ground beef. Or, check out my recipe for Instant Pot Beef Stroganoff. It’s adapted from this slow cooker version but is ready in a fraction of the time.

What is Stroganoff Sauce Made Of?

In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with sour cream. No mushrooms, no onions.

In the versions of beef stroganoff you’ll find most often in the United States (and on my Grandma’s table), the beef stroganoff sauce also includes onion powder and mushrooms. Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

Another branch on the beef stroganoff family tree is beef stroganoff with cream of mushroom soup. Do not go here. Beef stroganoff from scratch is easy to make; no need to rely on processed ingredients.

What Herbs are Used in Beef Stroganoff?

Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

  • Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
  • Parsley is another tasty choice.
  • Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce.

How to Make a Healthy Beef Stroganoff Recipe

For this Slow Cooker Beef Stroganoff recipe, I stuck to my grandma’s recipe as inspiration, with a few departures to make it a healthier beef stroganoff.

  • I opted for a lean cut of beef: sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts.

When the slow cooker stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy. (For another fall-apart tender beef recipe, see this amazing Crock Pot Beef Stew!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream. 
crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream
  • Finally, while I kept the classic egg noodle shape, I used whole wheat egg noodles instead of regular, as they offer more fiber and protein. 

You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic. I’m also biased, as those are the noodles my grandma used in her beef stroganoff, and grandma knows best.

healthy beef stroganoff on a dinner plate with a fork next to it

Speaking of grandma knowing best, here’s the most important tip about beef stroganoff she shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting and Healthy Slow Cooker Recipes Like Crock Pot Beef Stroganoff

Tools to Make Slow Cooker Beef Stroganoff


a plate of slow cooker beef stroganoff

Slow Cooker Beef Stroganoff

4.73 from 59 votes
The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 30 mins

Servings: 6 servings (8 cups)


  • 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini baby bella mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme optional for serving


  • Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  • Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  • Stir the cornstarch together with the remaining ½ cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.


  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can’t fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining ½ cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.


Serving: 1(of 6)Calories: 369kcalCarbohydrates: 39gProtein: 37gFat: 7gSaturated Fat: 2gCholesterol: 103mgPotassium: 1054mgFiber: 2gSugar: 4gVitamin A: 33IUVitamin C: 1mgCalcium: 107mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. I’m sorry that this dish wasn’t to your tastes, Candice. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

    1. Hi Joanna! I think you could cut both your beef and mushrooms the night before, and store both in separate containers in the refrigerator until you’re ready to cook. I hope you enjoy it!

  1. Do you think you could portion out some of the Stroganoff portion and freeze for later use? We LOVE this recipe but it is a little much for two adults, hoping it would be safe to freeze! What is your opinion? LOVE this recipe, husband’s favorite!5 stars

    1. Hi Elizabeth, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!

    1. Hi Mj! While I’ve never tried this recipe with stew meat, other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  2. Hi – I want to make this today. As I read the blog, you mentioned you add mushroom and onion, but the recipe only calls for mushrooms?? Should I add any onion? If so, how?

    1. Hi Jessica! There is only onion powder in this recipe, but you could add diced onions if you’d like. I hope you enjoy the recipe!

  3. I used an insta pot (adjusted the times accordingly). Perhaps it was due to my cooking method, but I had much less liquid by the time I added the cornstarch slurry. In the future I would adjust the amount of cornstarch (use less) to avoid the slimy/gelatin consistency you get from adding too much into the sauce. Otherwise, really tasty!

    1. I’m so happy that you enjoyed the recipe overall, Bianca! Thank you for sharing your results! Next time, you may want to try my Instant Pot Beef Stroganoff recipe instead.

  4. Super tasty, extra bonus that i was able to prep before work and cook and it was simply the last step when I got home. Also froze leftovers ?5 stars

  5. This recipe was absolutely delish! I used stew beef and browned it before putting into crock pot. Smelling it all day nearly drove me crazy!5 stars

  6. Not sure what happened – I followed the directions to a T and we ended up with stroganoff soup. The flavor was great but the sauce was runny and not that typical, velvety stroganoff sauce. Even after adding in a little more slurry made with the sauce from the slow cooker. The flavor was good, though!3 stars

    1. I’m sorry you had trouble with the sauce, Steph. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I’m happy you were still able to enjoy the flavor!

  7. It was good! I read a previous comment that was saying it was tasting too much the Dijon mustard. I would say it’s the Worcestershire that is really pronounced in the recipe. I would probably put a little less next time. Overall my bf loved it.4 stars

  8. So easy and delicious. Loved this. I was late getting my mushrooms in so I sautéed them in butter, then added a bit of red wine. Yum.5 stars

    1. Hi Erika! I’ve only tested the recipe as written, so you’d be experimenting if you want to halve it. If you decide to try it, I’d love to hear how it goes!

      1. I halved the recipe and it turned out perfect! I definitely think I could’ve made the recipe as is though because I had a lot of extra room in the crock pot.5 stars

        1. I’m so happy that you enjoyed the recipe, Erika! Thank you for sharing this kind review!

  9. This recipe was fantastic. It was really easy to prepare and follow the instructions.

    I used stew beef since it was a little bit cheaper and this couldn’t have turned out any better. Followed exactly as written and definitely will be again!5 stars

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